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Sauerbraten

A healthy, cozy weeknight classic, this sour roast is marinated and slow-braised until fork-tender, served with a tangy gravy, perfect for family meals or gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 5 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1 cup red wine vinegar or apple cider vinegar for a milder tang
  • 1 cup red wine optional; swap for extra water or beef broth for alcohol-free
  • 1 cup water or low-sodium beef broth
  • 1 large onion sliced
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 3 cloves garlic smashed
  • 2 tablespoons brown sugar or honey (or 1 tbsp for a lighter version)
  • 1 tablespoon Dijon mustard or whole-grain mustard
  • 2 leaves bay leaves
  • 1 teaspoon whole black peppercorns
  • 4 whole cloves or 1/4 tsp ground cloves
  • 2 tablespoons vegetable oil or olive oil
  • Salt and freshly ground black pepper to taste
  • 8–10 pieces gingersnap cookies crushed, optional; use gluten-free gingersnaps if needed
For garnishing
  • to taste fresh parsley chopped

Method
 

Preparation and Marinating
  1. In a large bowl or container, whisk together red wine vinegar, red wine (if using), water or broth, brown sugar, mustard, sliced onion, carrots, celery, garlic, bay leaves, peppercorns, and cloves to make the marinade.
  2. Place the beef in the marinade, cover, and refrigerate for 3–5 days, turning the roast once a day so flavors penetrate evenly.
  3. Remove the roast from the fridge 1 hour before cooking to bring it to room temperature.
Cooking
  1. Preheat oven to 325°F (160°C). Reserve the marinade.
  2. Pat the roast dry with paper towels and season lightly with salt and pepper.
  3. In a large Dutch oven or heavy oven-safe pot, heat oil over medium-high heat and brown the roast on all sides until nicely caramelized, about 3–4 minutes per side. Transfer roast to a plate.
  4. Strain the reserved marinade into the pot, discarding solids, and bring to a boil. Simmer for 10–15 minutes to mellow the raw vinegar flavor.
  5. Return the roast to the pot with the reduced marinade, adding any juices from the resting plate. Cover and place in the oven. Braise for 3–4 hours, or until meat is fork-tender.
  6. After 2.5 hours, check for tenderness.
Making the Gravy
  1. Remove the roast to a cutting board and tent with foil. Skim fat from the braising liquid.
  2. Bring the liquid to a simmer on the stovetop. Stir in crushed gingersnaps and simmer for 10–15 minutes until the sauce thickens.
  3. Taste and adjust the flavor — add a little sugar if too tart, or a splash of vinegar if too sweet.
Serving
  1. Slice the roast against the grain, spoon sauce over meat, and garnish with parsley.
  2. Serve with red cabbage, boiled potatoes, spaetzle, or a lighter side like roasted carrots and a green salad.

Notes

Pat the roast very dry before browning for better crust and flavor. If short on time, marinate at least 24–48 hours for decent flavor, but longer is traditional. For low-sugar option, reduce brown sugar by half or use maple syrup or applesauce. For a vegan twist, marinate seitan, jackfruit, or portobello mushrooms. Ensure gluten-free substitutions when necessary.